• Heidi Westum Kjerngard

Apple & Lingonberry Loaf



Apple & lingoberry loaf. A slightly different bread with apples, lingonberries and hazelnuts.

Lingonberries grow naturally in some places in our garden, so I pick them myself when they are ripe in the autumn. They are similar to cranberries, but if you taste them both you do taste the difference.



Here is the recipe:


25 grams of yeast

3,5 dl of fermented milk, room temperature

0,5 dl dark treacle

1/2 tbs of salt

1 dl oatmeal

1 dl hazelnuts, chopped

2 dl whole wheat flour

8 dl wheat flour

1 dl lingon berries

2 apples, peeled and cut into small bits


Crumble the yeast in a baking bowl, and stir it into culture milk and syrup. Add salt, oatmeal and chopped nuts. Stir in the flour and knead the dough well or use a food processor. Add the lingonberries and apples. Let the dough rise to double size for about 1 hour.

Set the oven to 200 degrees Celcius. Stir the dough a couple of times and pour it into a greased 2 liter bread pan. Push the dough slightly into the pan and let it rise for another 30 minutes. Bake the bread in the lower part of the oven for 30-40 min. Take the bread out of the mold and let it cool on a rack.



This bread tastes really good with Jarlsberg or the Norwegian brown cheese.


Bon Appétit


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